Homemade Vegan Peach Ice Cream {no machine / churning}

A delightful creamy vegan peach ice cream that is easy to make at home without an ice cream maker. Vegan, eggless, gluten-free, dairy-free ice cream.

The third recipe in the Cling Peach series is this delightful creamy homemade peach ice cream that is easy to make without any considerable amounts of elbow grease.

Not everyone has the space and budget for an ice cream maker. But people have been making ice cream manually for far longer than the electric machine was invented. Although, thanks to an easy blender method, this ice cream can be made without breaking a sweat.

So as to get the smoothest ice cream possible, this recipe is a custard-based one. The creaminess is derived from the rice, coconut milk and cornstarch, cooked into a thick custard. Some canned peaches blended right into the custard itself transform this unctuous concoction into one of the most delicious sauce I’ve ever tasted. At this stage, you might simply forget about the ice cream altogether and start eating the custard straightaway. The richer the custard, the creamier and smoother the ice cream is going to be. Custard-based ice cream made using this method is best enjoyed no more than 48 hours after it’s made as it has less air churned into it than traditionally churned ice cream.

Thanks to the canned California cling peaches, this fruity ice cream isn’t just empty calories. In fact the canning process of peaches has been proven to boost the nutritional value of vitamins and minerals including Vitamin A, Vitamin C and folate. Preserved in fruit juice concentrate with no added preservatives, peaches are also naturally low in sugar which makes them suitable for those on a low-sugar diet.

This recipe does call for light golden colour evaporated cane sugar which is less refined and light enough to preserve the peachy colour of the ice cream. If you want to cut down the sugar in this recipe and use a natural sweetener instead, you can replace it with soaked dates. This will change the colour to a brownish hue but it will still taste great nevertheless and might even add some interesting fudginess to the texture.

You may use darker sugar, like coconut/palm sugar, if you don’t mind what colour the result turns out to be. I thought a lighter colour cream base would be more suited for this ice cream.

This recipe is part of a series of 3 recipes using California cling peaches. You may want to check out the previous two recipes:

If you don’t want to have additional bits of peaches in the ice cream, you can use a small can [400 ml, 13.5 oz] instead.

Directions

Add all ingredients to a blender with just 4 peach halves. Blend until smooth and thick.

Place this mixture in a saucepan.

Heat and stir constantly until a thick custard is obtained. Do not allow the mixture to boil.

Transfer into a loaf pan. Allow to cool.

If using an ice cream maker:

Once cooled, cover and refrigerate for 3 hours until set. Then transfer the set custard to the ice cream maker and process according to manufacturer’s instructions.

If not using ice cream maker:

Once cooled, place the loaf pan directly in the freezer. Freeze for 3 – 4 hours.

Remove from the freezer, wait a few minutes then cut into cubes. Place in a blender. Blend to a slushy consistency. You may add a splash of coconut milk to help the blender. Or process in a food processor.

Place the ice cream back in the loaf pan. Stir in the peach cubes and mix well into the ice cream.

Freeze for at least 8 hours before serving.

To serve, leave the pan on the counter for a few minutes. Then scoop out and serve with slices of peach.

Notes:

If you don’t want to have additional bits of peaches in the ice cream, you can use a small can [400 ml, 13.5 oz] instead.

Instructions

Add all ingredients to a blender with just 4 peach halves. Blend until smooth and thick.

Place this mixture in a saucepan.

Heat and stir constantly until a thick custard is obtained. Do not allow the mixture to boil.

Transfer into a loaf pan. Allow to cool.

If using an ice cream maker:

Once cooled, cover and refrigerate for 3 hours until set. Then transfer the set custard to the ice cream maker and process according to manufacturer’s instructions.

If not using ice cream maker:

Once cooled, place the loaf pan directly in the freezer. Freeze for 3 – 4 hours.

Remove from the freezer, wait a few minutes then cut into cubes. Place in a blender. Blend to a slushy consistency. You may add a splash of coconut milk to help the blender. Or process in a food processor.

Place the ice cream back in the loaf pan. Stir in the peach cubes and mix well into the ice cream.

Freeze for at least 8 hours before serving.

To serve, leave the pan on the counter for a few minutes. Then scoop out and serve with slices of peach.

Video

Notes

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I made this yesterday and it was excellent !!
I used half a cup of soaked dates instead of the sugar and used a light coconut milk instead of full fat. There was absolutely no compromise on taste
My first recipe from veganlovlie and it was pure joy, so thank you x

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We are Teenuja & Kevin, the couple behind the Veganlovlie blog and YouTube Channel. Currently based in Montreal, we are vegan foodies who love to immortalise our vegan recipes into delicious photos and make tempting recipe videos. Read more...

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